Peanut Buttery Cocoa Cookies with Cacao Nibs

1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup Peanut Butter & Co. Cocoa Peanut Powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons cacao nibs

Directions:
Heat oven to 350°F. Beat butter and sugar on medium speed with electric mixer or in a stand mixer until fluffy. Add egg and vanilla. Continue to beat just until blended.

In a separate bowl, combine flour, Peanut Butter & Co. Cocoa Peanut Powder, baking soda, and salt. Slowly add peanut powder mixture into butter mixture and mix on low speed until combined. Stir in cacao nibs.

Drop by rounded tablespoonfuls 2-inches apart onto baking sheet. Flatten slightly in classic peanut butter cookie crisscross pattern with the tines of a fork.

Bake one baking sheet at a time in the center of the oven for 8 to 10 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.